350g/12oz self-raising flour
100g/40z caster sugar
85g/3oz butter, cut into small pieces
about 75ml/6fl oz buttermilk or natural low-fat yogurt
To serve: whipped cream and strawberry jam Takes 25 minutes to makes 12.
Preheat the oven to 200C/Gas mark 6/fan oven 180C. Mix together the flour and the sugar in a bowl. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the ingredients and tip in the buttermilk, all in one go, then mix lightly to form a soft dough. Tip the dough out on to a lightly floured surface and knead briefly. Press the dough out to a 2.5cm/1in thickness, then stamp out 5cm/2in rounds with a cutter. Gather up the trimmings, knead again briefly and stamp out more rounds. Transfer the buttermilk scones to a baking sheet, spaced a little apart, and bake for 12-15 mins until risen and light golden. Leave the scones to cool on a wire rack and serve with the whipped cream and jam. | 
